Name: Lasagna Primavera
Ingredients: 12 Spinach lasagna noodles (I made my own); Grated or diced mozzarella; Grated or diced sharp cheddar (white or yellow); Grated parmesan; Any other cheese that you like; 1 Red pepper; 1 Green pepper; One small onion, sliced; 4 Cloves garlic, minced; Olive oil; 1/2 c Sliced or eighthed mushrooms; 1 md Eggplant; 2 c Diced tomatoes (fresh is best, but canned okay); 2 c Tomato sauce (again fresh is best, but canned okay); 1 c Tomato paste (or 6 oz. if canned); Oregano; Basil; Crushed red pepper; Bay leaf; 2 c Ricotta cheese (or 1 1/2 cups tofu and 1/2 cup yogurt); 1 Egg; 8 Au, g 1993.

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs			1	Servings

INGREDIENTS

12		Spinach lasagna noodles (I made my own)
		Grated or diced mozzarella
		Grated or diced sharp cheddar (white or yellow)
		Grated parmesan
		Any other cheese that you like
1		Red pepper
1		Green pepper
		One small onion, sliced
4		Cloves garlic, minced
		Olive oil
1/2	c	Sliced or eighthed mushrooms
1	md	Eggplant
2	c	Diced tomatoes (fresh is best, but canned okay)
2	c	Tomato sauce (again fresh is best, but canned okay)
1	c	Tomato paste (or 6 oz. if canned)
		Oregano
		Basil
		Crushed red pepper
		Bay leaf
2	c	Ricotta cheese (or 1 1/2 cups tofu and 1/2 cup yogurt)
1		Egg
	8	Au, g 1993.

INSTRUCTIONS

PRIMAVERA SAUCE
WHITE SAUCE
In a large sauce pan, saute the garlic and onions in olive oil over medium
heat until the onions become clear and tender. Add in the mushrooms and
continue to saute until tender. When the vegetables are tender, reduce heat
and add in the diced tomatoes and a tablespoon water. Simmer for two
minutes and add in the tomato sauce, paste and spices. Mix well with a fork
until all of the tomato paste has been absorbed. Cover and simmer 30
minutes. Remove bay leaf before using.
Meanwhile, mix together the ricotta (or tofu and yogurt) with the egg, set
aside in fridge. Preheat the oven to 375 F. Prepare the lasagna noodles as
directed and drain.
When the sauce has simmered, remove from heat and start the lasagna. First
layer 4 noodles on the bottom of a 13x9 inch baking dish, spoon 1/2 of the
ricotta mixture on top and spread evenly. Next spoon 1/2 primavera sauce
over ricotta, and spread 1/3 of mozzarella and 1/3 sharp cheddar on that.
Repeat this same layer process once. Put on one more layer of noodles and
top with remaining mozzarella and cheddar, sprinkle with ample parmesan.
Bake 45 minutes. Let cool ten minutes before serving, enjoy.
Posted to rec.food.recipes by Cameron Kelly Brown <cb4p+@andrew.cmu.edu> on

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